Go to the Recipe: Pot de Crème
My votes: Think a classic consomme is the best bet to use up egg whites in quantity. That, or a meringue (it's pie season!). The ultra-fluffy japanese pancakes use 3x per batch. Our corn muffins are crazy good, too.
Made a double batch as we had a large gathering. Can someone tell me what to do with 36 egg whites?
Can you reduce the yolks to make it a little less firm / dense? 3+ yolks seems like a lot per serving and I’d like a little lighter texture.
Yes! Looks really tasty!
I want to try for breakfast with Oat Smoothie!!
From here - https://greenann.com/recipe/strawberry-oat-smoothie/
Will be Perfect!!
One of my friend's has a cow milk allergy, so instead of heavy creme, I tried substituting goat milk into this recipe. Results in a lighter, less rich custard, but still delicious with the recommended bourbon barrel-aged maple syrup and black sea salt.
BTW, I use the recommended amount of salt in the CS recipe (they often use to much salt in their recipes, but it is fine here).
According to this website, the British Double Cream is actually higher in fat than American Heavy Whipping Cream:
https://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm
I have! In fact, I have only made this way, I believe. works well. I would temper the eggs before casting, as when CS changed the instructions to remove tempering, it no longer worked...
Thank you. May explain why mine have been turning out super thick instead of more creamy.
I think g to ml works for water. I recommend using a scale.
Mind if I ask - I'm in the UK and was wondering when you say 625g of heavy cream, is that 625mls of double cream? Or do I need to weigh the cream before adding it?
Delicious! A direct quote: "The best thing I've ever tasted!" Fairly rich, so 4 oz rather than 8 oz jars is plenty (1X recipe will do 10 x 4 oz).
I used my usual trick of putting the jars into 110F water and then ramping Joule up to the final temp so as to avoid cracking the jars due to temperature shock. I did 55 minutes for the 4 oz jars (starting once it had reached final temp). They came out fairly firm, but not excessively so, so I'm sure you could shorten the time to 45 min or so due to the smaller size or if you want a less firm custard (I might try this next time). I didn't bother with the ice bath and let them cool on the counter, then wiped the condensation off the interior of the lids and put them the fridge.
I served them with BLiS bourbon barrel-aged maple syrup (https://blisgourmet.com) and Hawaiian black lava salt. The texture and flavor of the salt really adds to the dish, although I wish the brand I bought had larger crystals which would look prettier like in the CS photo. I also tried birch syrup, which is fruitier, but didn't like that pairing.
Add the maple syrup just before serving. I did some a couple of hours early and the syrup started leaking down the insides of the jars, which didn't look as pretty.
This was delicious. I topped with a layer of crushed graham cracker and then chocolate whipped cream.
Increase the temp (which would mess with your chocolate ones) or add an extra yolk or two to the plain? You could also add a sheet of gelatin which is only kind of cheating.
http://www.herbalselect.ca/assets/hsl_stevia_usagechart.pdf
"smooth" in this sense is where the ingredients have combined and the eggs will become lighter in color. The appearance will be smooth instead of grainy from the sugar/salt.
Please define "smooth" in the instruction "wisk until smooth."
I want to make the Pot de Creme using sugar substitute: Splenda or Stevia. I'm after extremely low carb and high fat, perfect for this. Any suggestions?
Has anyone made this recipe with coconut milk instead of heavy cream? My wife has developed lactose intolerance and there isn't enough lactaid to counteract heavy cream.
Easy ice bath method: after removing from the container used for the water oven, refill that will cold tap water (no ice yet), lowing your water circulator temperature as low as possible (at least below 40, and ideally down to 32 as mine goes--a Polyscience model). Add the still warm jars (about 2 minutes pass to empty and refill the water oven container) to the circulating tap water, making it mostly full. Then add a bunch of ice to cool it further. Done this a bunch of times for both this recipe and the chocolate version--never a cracked jar, which would be a shame--this stuff is seriously good!
Made original and chocolate at the same time. The chocolate version set perfectly and was loved by everyone, but the standard not at all. Any tips??
I'd like to know this as well. I'm interested in making it dairy free, if possible. I'm guessing that coconut cream could be subbed for the cream?
It turned out absolutely wonderful!
Trader Joe's has it
My lunch. Sous vide Chocolate Pot de Crème with Chantilly cream (in iSi) and chocolate sprinkles. No calories here then!
Thanks for the head's up! Been searching
I never know where to find Grade B maple syrup...
Amazing. Made me the desert king.
I did make it the night before, and got it to set straight out of the water bath. Left the jars in the fridge overnight, they took an even harder set than I expected from the pics in the Joule app. I had 2 jars left over from my dinner party, and they had an even harder set.
Is there any way to control how firm the set is?
In case anyone is wondering....it works in a vacuum bag! Then transferred to piping bags and pipped onto app spoons.
I've only ever done them in 4oz jars. No adjustment needed. Perfect snacking size.
I made this a second time, measuring exact amounts by weight. All fresh organic ingredients. Heated the cream to 70C. Used both newly purchased Ball jars as well as the Weck jars. Cooked at 70C for 60min. Checked the temp of the water with separate thermometer. Still, no set. I am currently waiting for them to cool enough for the ice bath, but I don't see any set at all in the mixture. (After once again re-reading and watching the video, I believe I have found the issue. I set my sous vide temp at 70C (cream heating temp) rather than 80C. This makes sense in that it would not be high enough for protein coagulation.) I'm going to 'recook' the last batch at 80C and see what occurs.) I'm glad it was me, because... I was going crazy.
As of 12/21/2016, Step 8 references "eggnog," not Pot de Crème:
"Remove the jars from the bath.
Rest the jars at room temperature for 15 minutes before transferring to the ice bath. If you don’t allow the eggnog to rest, the rapid change in temperature will put stress on the jars, potentially cracking them."
I just attempted these last night. Exact measurements. I did NOT heat the cream prior to adding to the egg/sugar mixture. 60 min @ 70C, and there was no set. Cooked for an additional 90min and chilled overnight. There is no set. The mixture is thicker and loosely 'gloppy' but certainly not correct. New WF pasture eggs. Fresh heavy cream. Salt and sugar. I used Weck containers (with the clips and rubber seal. At first I thought water might be getting in and contaminating the misture, but I don't believe that is the case. Although I did see a large amount of air excaping, and I would have thought that there would have been at least some water taking its place. They were sealed extremely tightly this morning after they had cooled. ie 'canning tightness'." ............ Any ideas about the set? According to the creme brulle recipe, heating cream is not necessary.
btw I just noticed they added a chocolate recipe to the joule app, but not on the website. Can't wait to try it. Thanks for adding it!
Just curious, is the step of heating the cream before adding it to the eggs optional like it is in the cream brulee recipe I just read?
Grade B maple syrup has more of a woody, hard core maple taste, where as grade A is more light.
Chocolate version? Please!
Should I adjust the cooking time or temp if I'm using 4oz jars
Why grade B maple syrup rather than A?
I've made this many times and it was a huge hit everytime. Now I want to do this for in a large batch (150ea 1/2oz tasting portions on a spoon)....my questions is: can this be made in vacuum bags and then just transferred to spoons after it cools?
Just dump off the water. I haven't had a problem salvaging wet jars.
What do you do with your jars that get water in them? They are just runny. I put them in the microwave to make like a suffle like thing. I have no idea what I'm doing, though.
OK. I tried this and learned why they don't do it. It creates a "negative" pressure inside the jar. I think this caused them to suck in a bit of water. So maybe I'll do it to get some gas out but I wont seal the lids on that way.
I just did it with a half full mini bowl. So maybe a quarter cup. I did it for a min on power level 6. Same. I like it. It was really good with the maple syrup too. I don't know if you'd make it a dish but it was a fun snack while I waited for the creme de pot to cook.
I might be weird for liking this. haha
I had a bit extra. So I put about a teaspoon into a little tiny bowl and put it in the microwave on hi for about 20 seconds. I pulled it out and it looked like a little omelet and it was actually delicious. I have no idea if this means anything but it was fun and I might play around with it a bit more.
If I have a chamber vacuum (and I do), can I seal the jars under a light vacuum? I would assume this pulls the air out and solves the problem of cracking due to thermal expansion of contained fluids.
Has anyone tried this with coconut milk?
So I have a diabetic friend, and always stay on the lookout for desserts that he can enjoy. Is there any sort of substitute for the sugar in this recipe that would allow it to still work? I can at least type his with sugar free syrup. The rest of us get the good maple.
My first attempt at Pot de Creme. I used up every single egg remaining in my refrigerator, but it was super good.
Awesome. Thx ToySoldi3r.
Sign up for the Sous Vide Beyond the Basics class, then the recipe will be viewable It's included in your premium, its just you have to enroll first to see the recipes included.
Does anyone else NOT see a recipe here? I don't see any recipe. Changed browsers and still no dice. I'm paying Premium here:)
Hi Roger, this is just one way to do it. You could certainly do it without heating the cream, but our team found the best results by heating.
Why do we have to heat the cream? In the traditional method I understand it helps infuse the vanilla into the cream. Here no vanilla so why not just add the cream to the beaten eggs. Or better yet Baldwins method of mixing all ingredients in a blender? (even vanilla if using) Then Sous Vide either in bags or jars?
Worried about bubbles? Let it sit a bit in the walk-in.
